Overthinking Out Loud

1 1/2 cups water 2 cups peeled and cubed potatoes 2 carrots, grated 1 small onion, chopped 1/4 cup chopped green bell pepper 1/2 teaspoon salt 2 cubes beef bouillon, crumbled 1 pound ground beef 2 1/2 cups milk, divided 3 tablespoons all-purpose flour 1/2 pound processed American cheese, cubed 1/4 teaspoon cayenne pepper In a large saucepan over medium heat, combine water, potatoes, carrots, onion, and bell pepper. Sprinkle salt and bouillon over the mixture. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are tender. Meanwhile, in a large skillet over medium heat, cook beef until brown; drain. Stir cooked beef and 2 cups milk into the soup and heat through. Combine remaining 1/2 cup milk with flour, stirring until smooth; stir into soup. Bring to a low boil and cook, stirring, until thickened, 3 minutes. Reduce heat to low and stir in cheese until melted. Season with cayenne. Source: Becky Taylor on AllRecipes.com

I have tried for the past couple of winters here in South Brazil to make soup once a week. I've gathered quite a few good recipes during these months of May-September. The problem is that I forget to post them during the US winter, December-February, when my readers are interested in making soup. I want to use this month as an opportunity to remember to post those recipes. We just love this Beef and Barley Soup recipe. I use a cut of meat here called "musculo" (which I think is called "heel of round" in English. It just falls apart in the crock pot. But you can substitute any roast you like. 1 1/2 - 3 pounds beef heel of round 4 cups water 4 cubes beef bouillon cube 1/4 cup barley 1/4 cup wheat berries 1 bay leaf 3 carrots, chopped 1 onion, chopped 1 (16 ounce) package frozen mixed vegetables 1 tablespoon white sugar 1/4 teaspoon cayenne pepper 1 (28 ounce) can chopped stewed tomatoes salt to taste ground black pepper to taste Put beef in bottom of crock pot. A...